Sweet Potato Enchilada Casserole is a great way to indulge in Mexican cuisine without feeling guilty! A delicious combination of sweet and smokey flavors make this the perfect vegetarian enchilada recipe.
Your family's dinner can be on the table in less than an hour with a gluten-free option too!
This post is sponsored by the North Carolina Sweet Potato Commission.
Hi everyone! I'm super excited to be partnering with the North Carolina Sweet Potato Commission (NCSPC) to share a healthy and delicious recipe that I know your family will love. North Carolina supplies almost 60 percent of the country's sweet potatoes making them the #1 sweet potato producer in the United States! Sweet potatoes are loaded with nutrients like potassium, B vitamins, Vitamin C, protein and fiber! They are also high in antioxidants, help to stabilize blood sugar and can even promote vision health.
Sweet potatoes are versatile too! They can be used in baked goods such as sweet potato muffins for a quick, healthy breakfast or in savory dishes like these bbq apple sweet potato turkey sliders. By adding sweet potatoes to your meals, you'll automatically up the nutrition level of both savory and sweet recipes!
How to make the best Sweet Potato Enchiladas:
STEP 1: Preheat your oven to 350 degrees and combine the enchilada sauce ingredients in a mixing bowl.
STEP 2: Peel the sweet potatoes, cut into ½ inch pieces and saute in olive oil over medium heat for 5-7 minutes. Add the diced red onion and continue to saute until the vegetables are softened, about 5 more minutes.
Add the black beans, green chilies, 1 cup enchilada sauce and cook until heated through.
STEP 3: Spread 1 cup of enchilada sauce on the bottom of a 9" x 13" baking dish. Fill each tortilla with about ½ cup of the sweet potato mixture and a small handful of shredded cheese. Roll the tortilla up and place it into the baking dish.
STEP 4: Repeat for the remaining tortillas and pour the rest of the enchilada sauce on top.
Top with the remaining shredded cheese. Bake for 25-30 minutes or until the cheese is starting to turn golden brown on top.
Remove the casserole from the oven and let cool for 10 minutes before garnishing with your desired toppings!
How do you cook sweet potatoes for enchiladas?
This recipe calls for diced sweet potatoes so that there is a hearty piece of sweet potato in every bite. Left-over mashed sweet potatoes are a great substitute for using up food in the fridge or you can use microwaved sweet potatoes.
What kind of tortillas should you use for enchiladas?
This recipe calls for 8 burrito-sized flour tortillas but you can also use 10 taco-sized flour or corn tortillas. Make this a gluten-free recipe by using corn tortillas. You can also use spinach tortilla wraps, flax seed wraps, coconut wraps or cassava flour wraps.
What kind of cheese should you use for enchiladas?
- shredded cheddar cheese
- queso fresco
- Monterrey jack
- Swiss cheese
- pepper jack
- mozzarella cheese.
What kind of toppings should you use for enchiladas?
These enchiladas are delicious garnished with:
- freshly squeezed lime juice
- sliced avocado
- fresh chopped cilantro
- sliced jalapeno
- sour cream.
- avocado crema
How to make an easy Avocado Crema: Mash up one large avocado and mix with a ½ cup of sour cream. Add a little water, 1 tablespoon at a time, to thin the mixture and drizzle it on top of the finished enchiladas!
Tips for success
- To cook sweet potatoes in the microwave, wash the outside and poke several shallow holes in the potato using a fork. Place the sweet potato on a microwave-safe plate along with a coffee cup of water. Microwave on high for 4 minutes, turn sweet potato over and cook for an additional 4 minutes. Test to see if a fork will easily slide into the potato, if not, continue to cook on high at 2 minute intervals until done. Let cool and then dice or mash and add to rest of the enchilada mixture ingredients in step 2.
- For added convenience, use store-bought enchilada sauce instead of homemade enchilada sauce. Make sure you buy 3 cups of enchilada sauce.
- Corn tortillas need to be warmed before trying to fold to prevent them from breaking. You can stack the corn tortillas on a microwave-safe plate covered with a damp paper towel and microwave on high for 20 seconds intervals until they are pliable.
- Olive oil can be substituted with your favorite cooking oil. Oils to try are avocado oil, coconut oil or vegetable oil.
- Sweet potato skins can be left on for extra nutrition, just make sure to scrub the sweet potatoes thoroughly with a vegetable scrubber before dicing.
- Sweet potato enchiladas can be made a day in advance and stored in the fridge until ready to bake. Cover pan with foil and remove the foil before baking.
- This dish can be assembled and frozen for up to 3 months. See notes in recipe card for freezing instruction.
- Reheat left-overs in the microwave or oven.
- This a great meal prep recipe. After baking, split the enchiladas into individual containers and store in the fridge for up to 5 days.
Other Mexican inspired recipes you may like:
Did you make this Sweet Potato Enchiladas recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
Sweet Potato Enchilada Casserole
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Sweet Potato Filling
- 2 tablespoons olive oil
- 2 large sweet potatoes (peeled and diced)
- 1 small red onion
- 1 15 oz. can of black beans, drained and rinsed
- 1 4 oz. can diced green chilies
- 2 cups reduced-fat shredded cheddar cheese (reserve 1 cup for topping)
- 8 burrito sized tortillas
- 2 15 oz. cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- fresh limes (fresh chopped cilantro, sour cream, sliced avocado, jalapeno slices)
- Preheat your oven to 350°F and combine the enchilada sauce ingredients in a bowl. (If the sauce is too thick, thin it down with a tablespoon of water.)
- Peel the sweet potatoes and cut into ½ inch pieces. Heat olive oil in a heavy skillet over medium heat and saute the sweet potatoes for 5-7 minutes. Add the diced red onion and continue to saute until the vegetables are softened, about 5 more minutes. Add the black beans, green chilies and 1 cup enchilada sauce and cook until heated through.
- Spread 1 cup of enchilada sauce on the bottom of a 9" x 13" baking dish. Fill each tortilla with ½ cup of the sweet potato mixture and a small handful of shredded cheese. Roll the tortilla up and place it into the baking dish. Repeat for the remaining tortillas and pour the rest of the enchilada sauce on top. Top with the remaining shredded cheese.
- Bake for 25 minutes or until the cheese is starting to turn golden brown on top. Remove from oven and let cool 10 minutes before serving.
- Serve garnished with lime, sliced avocado, fresh cilantro and sour cream.
- To Store: Keep left-overs in the fridge for up to 5 days in an air-tight container.
- To Freeze: Assemble the dish in a freezer safe baking pan and cover with plastic wrap. Cover the plastic wrap with 2 layers of foil. use a magic marker to label the top with the recipe name and date. Keep frozen for up to 3 months.
- Gluten-Free option: To make this a gluten-free entree, use corn tortillas.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.